Cajun Fried Chicken is not just a classic dish but a symbol of rebellion. Originating in the Southern parts of America, the invention of this fried chicken is credited to the African American communities. During the time of segregation when most establishments including restaurants were closed off for the black community, this crispy batter fried meat was a dish that was prepared on special occasions to celebrate.
A traditional Cajun Fried chicken is spiced generously, double battered in flour, eggs and buttermilk and fried to a crisp divinity. It is an amalgamation of bold African flavours and sophisticated Scottish culinary technique.
Here’s the recipe for crispy, juicy flavourful Cajun fried chicken.
- Chicken (on the bone): 500 grams
- Eggs: 3
- Butter Milk: 200 mL
- Tassyam Cajun Spice Seasoning : 4 tablespoons
- Flour: 250 grams
- Corn flour: 3 tablespoons
- Garlic Powder: ½ tablespoon
- Onion Powder: 1 tablespoon
- Paprika: to taste
- Salt: for Brining. And to taste
- Pepper: to taste
- Vegetable oil: for deep frying
- The secret to getting the juiciest fried chicken, or any meat, in that case, is Brining. To make the brine mix 2-3 tablespoons of salt in enough water to submerge the chicken. Let the chicken rest in the solution overnight. If you are short on time, you can increase the amount of salt and let it rest for a shorter amount of time. You can even infuse herbs and spices in your brine.
- Brining makes sure that the chicken is seasoned till its core and also ensures that it is juicy once fried.
- In a bowl whisk eggs, buttermilk, and paprika (or hot sauce). This is the liquid batter.
- On a flat plate, mix the flour, salt, pepper, onion powder, garlic powder and the Cajun seasoning. This is the dry mix.
- Cajun fried chicken is battered twice for a very crispy exterior.
- Take the brined chicken out of the brine and wash well in running water. The aim is to wash off all the excess salt.
- Now place the washed and pat dried chicken in the wet mixture.
- Take out one piece at a time and drizzle off the excess liquid off the chicken.
- Place it in the dry mix and coat it with the flour mixture.
- Dust of the excess and repeat the process by dipping it into the liquid batter.
- Fry on a medium flame, for 12-14 minutes for the biggest pieces.
- Serve with your choice of sauce and voila.
Check out another Cajun recipe: